Cite
HARVARD Citation
Ahmad, M. et al. (2021). Xanthan gum − mucin complexation: Molecular interactions, thermodynamics, and rheological analysis. Food hydrocolloids. p. . [Online].
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Ahmad, M. et al. (2021). Xanthan gum − mucin complexation: Molecular interactions, thermodynamics, and rheological analysis. Food hydrocolloids. p. . [Online].